Kale Salad with Chickpea Croutons and Coconut Bacon: By Sasha Leong
Serves 2 (as a main)
Chickpea Croutons
- 1/2 cup canned chickpeas
- 2 tsp olive oil
- Salt to season
Kale Salad
- 3 cups of curly kale (about 4-5 large leaves)
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 2 tbsp hemp seeds
- 3 tbsp coconut bacon
- Salt and pepper to season
1. Preheat oven to 180°C and line a baking tray with baking paper
2. Drain the chickpeas from the can and rinse under water
3. Pat the chickpeas dry with a clean cloth then transfer to bowl
4. Add olive oil and salt and mix well
5. Place in the oven for 15 minutes until golden
6. Remove kale leaves from stalk and place in bowl
7. Add the apple cider vinegar, lemon juice and olive oil and massage until the leaves are a vibrant green
8. Add the hemp seeds, coconut bacon, chickpeas and season with salt and pepper to taste
9. Enjoy!
Find more recipes and tasty food from soon to be Nutritionist Sasha @livewithoutthelabels